Go Back
–+ servings

Rainbow Crunch Thai Salad

This Rainbow Crunch Thai Salad is packed with fresh veggies, crunchy peanuts, and a creamy sesame-ginger dressing—bright, flavorful, and perfect for a quick lunch or light dinner.
Print Recipe Pin Recipe
Carbohydrates 18g
Protein 10.3g
Fat 9g
Saturated Fat 1g
Sodium 220mg
Fiber 6g
Sugar 5.8g
Calories 192
Servings 6

Ingredients
  

Salad:

  • 12 oz edamame shelled
  • 3 large carrots julienned
  • 1 cucumber julienned
  • 1 bag cabbage mix
  • 4 tbsp peanuts

Dressing:

  • 1/4 cup Asian Sesame Dressing (I used the brand Skinnygirl)
  • 3 tbsp coconut aminos
  • 3 tbsp natural peanut butter (I used Smuckers Natural Creamy)
  • 2 tbsp plain greek yogurt (optional, but adds creaminess!)
  • 2 tsp garlic minced
  • 1 tsp chili powder
  • Fresh cracked pepper to taste

Instructions
 

  • Peel the cucumbers and carrots into thin ribbons using a vegetable peeler or mandoline.
  • In a large bowl, combine the ribbons with shelled edamame, shredded cabbage, and peanuts. Toss until everything is evenly mixed.

For the Dressing:

  • In a small bowl, whisk together the sesame ginger dressing, coconut aminos, peanut butter, Greek yogurt, garlic, and spices until smooth and well combined.
  • Pour the dressing over the vegetables and toss until evenly coated.
  • This dish is best served cold—chill for at least 30 minutes before serving, then enjoy!
Tried this recipe?Let us know how it was!